Nicoise butter

A big misconception with Niçoise is that it is only applied to making salads or accompanying Tuna dishes. read more

Meuniere butter

This has to be without doubt the most classic of all French butters. It incorporates a magnificent blend of garlic, flat leaf parsley and extra virgin olive oil read more

Asiatique butter

The colour alone draws the eye immediately and the classic combination of garlic, ginger, red chilli and chive ensure that this butter works as a building block or finisher for all Asian cooking. read more

Anchois butter

Similar to the Niçoise flavour, this butter holds its roots in the southern coastal regions of France read more

Enjoy with a bowl of crisps, side-salad or even a nice bottle of chilled rosé read more

Sautéed Tiger Prawns with Garlic Butter read more

Serve as a hot canapé, on its own or as an accompaniment for Asian meats/fishes or vegetables read more

Sautéed fillet of beef with anchovy butter, straw potatoes and grilled tomato à l'ancienne read more